Blackstone Cooking

Lasagna Rolls

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These crispy, cheesy Lasagna Rolls are the ultimate comfort food. Filled with a delicious ricotta mixture, breaded, and fried on the Blackstone Griddle, they’re served over rich meat sauce and topped with a creamy garlic sauce. Perfect for when you want to turn a classic into something even better!

Servings: 4-6

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

  • 2 cans (28 oz) whole peeled San Marzano tomatoes
  • 1 large, sweet onion, quartered
  • ½ stick butter
  • 2 tbsp fresh chopped basil
  • 1 lb Italian sausage
  • 1 lb ground beef
  • 1 head of garlic
  • 1 tbsp olive oil
  • 2 cups half & half
  • ¼ cup parmesan cheese, shredded
  • Salt and pepper to taste
  • 16 oz package lasagna noodles
  • 32 oz ricotta cheese
  • 8 oz fresh shredded parmesan cheese
  • 8 oz fresh grated mozzarella cheese
  • 1 tbsp fresh chopped basil
  • 1 tbsp garlic powder
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups Italian breadcrumbs
  • Oil for frying
  • Meat sauce (see above)
  • Garlic cream sauce (see above)

Instructions

Prepare the Meat Sauce:

  1. In a large pot, add the canned San Marzano tomatoes. Crush the tomatoes by hand.
  2. Add the quartered onion, butter, and basil. Set over medium-high heat (or on the Blackstone Griddle at medium-high heat) and cook until reduced, about 30 minutes.
  3. While the sauce cooks, brown the Italian sausage and ground beef on the griddle. Once cooked, drain excess fat.
  4. Remove the onion pieces from the sauce and discard. Stir in the cooked meat mixture. Set aside.

Prepare the Garlic Cream Sauce:

  1. Preheat an oven or air fryer to 350°F.
  2. Cut the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 1 hour. Let cool.
  3. Squeeze the roasted garlic into a small pot on medium heat (or onto the griddle set to medium).
  4. Add half & half and stir continuously. Once warm, stir in parmesan cheese until melted. Season with salt and pepper to taste. Cook until thickened, about 5-7 minutes, stirring often. Set aside.

Prepare the Lasagna Rolls:

  1. Cook the lasagna noodles according to the package directions. Drain and set aside.
  2. In a large bowl, combine ricotta, parmesan, mozzarella, garlic powder, and basil. Mix until smooth.
  3. Lay a lasagna noodle flat. Spread a thin layer of the cheese mixture across the length of the noodle, leaving 1-2 inches at each end.
  4. Roll the noodle tightly from one end to the other. If the end doesn’t stick, dampen it slightly with water to seal. Repeat with remaining noodles.
  5. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Dip each lasagna roll in flour, then eggs, and finally breadcrumbs, ensuring all sides, including the ends, are coated.

Cook the Lasagna Rolls:

  1. Preheat the Blackstone Griddle to medium heat and coat with a thin layer of oil.
  2. Place the breaded lasagna rolls on the griddle and cook for 1-2 minutes per side, including the ends, until golden brown and crispy. Remove from the griddle.

Plate and Serve:

  1. Spoon a generous amount of meat sauce onto a plate or bowl.
  2. Slice two lasagna rolls diagonally and place them on top of the sauce, cut side up.
  3. Drizzle the garlic cream sauce over the rolls and sprinkle with extra grated parmesan, if desired.
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